Jenny Craig Recipe Creation: Jacqueline's Restaurant-Style Chicken Nachos | No Thanks to Cake
Shoutout to Jacqueline who created and submitted this amazing recipe for the 2016 Jenny Craig Simple Inspirations contest. Hands-down, it was this blogger's winner (and has become one of my favorite meals!)
Ingredients
- 1 pkg. Jenny Craig Chicken Street Tacos
- 2 Tbsp. fresh tomatoes, diced and seeded
- ¼ cup sweet onion, chopped
- ¼ cup bell pepper, chopped
- 1 Tbsp. guacamole (prepared or make your own)
- 1 Tbsp. plain nonfat Greek yogurt or fat free sour cream
- cooking spray
- Optional garnish: chopped scallion, sliced jalapeno, salsa
Instructions
- Thaw the street tacos, and separate the chicken and veggies from the tortillas.
- Preheat the oven to 425 degrees.
- Cut tortillas into triangles and spread out on a baking sheet lined with foil and sprayed with cooking spray.
- After the oven is preheated, bake chips for 10 minutes.
- While chips are baking, warm chicken in pan on the stove.
- Prepare your veggies. I spiralized the bell pepper, to create pretty red pepper ribbons. If you choose to make your own guacamole, mash fresh avocado in a bowl with pico de gallo, lime juice, salt, and pepper.
- Sauté veggies from tacos along with fresh chopped peppers and onions.
- Place chips on a plate top with chicken and veggies.
- Garnish with diced tomatoes and jalapeño. I used yellow heirloom tomato, to add a pop of color!
- Top with scallions, salsa, guacamole, and sour cream. I drizzled the sour cream lightly on the nachos by placing it in a ziplock bag. I snipped the corner to allow for the sour cream to be squeezed out and drizzled.
- Serve and enjoy! Grab a fork, you just might need it!